Zucchini and Turmeric Rice Rolls
1 slice of beef carpaccio
1 slice of good quality ham
1 slice of Fontina cheese
On top of the carpaccio add a slice of ham and Fontina cheese. Roll them up avoiding the ham and the cheese from falling out and close with a wooden toothpick as in the picture.
Boil the rice in some stock with salt, turmeric and a sliced onion pricked with 6 cloves. Cook the rise al dente and drain well to avoid it sticking together.
Boil the zucchini cut julienne style.
Brown them in a pan with some olive oil, butter, garlic and sage. Add the rolls (previously dusted in a little flour) to the pan and cook them for a few minutes and tinge them with a little wine to obtain a nice sauce and serve! The entire cooking process doesn’t take more than 5 minutes!